This easy popcorn shrimp recipe is crunchy and addictive! The gluten-free breading crisps up perfectly for the best watch party snack, holiday appetizer, or a fun family dinner.

crispy, crunchy, gluten-free popcorn shrimp piled high with lime wedges and a side of dipping sauce

 

Making great popcorn shrimp means you have to perfect two things: proper coating and exact cooking time. With all my trial and error, I’ve finally figured out the perfect steps and breading ingredients for the perfect crunchy bite! It doesn’t fall apart in the pan, there are no gross soggy bits, and the flavors actually complement one another instead of overpowering. This will be your new favorite appetizer or fun family dinner!

Want more shrimp recipes? You’ve got to try this no-cook marinated shrimp, our easy shrimp scampi, or our favorite shrimp and grits recipe!

What is Popcorn Shrimp?

Popcorn shrimp gets its name from its small, finger-food-sized shape. Essentially, it’s snackable like popcorn! You may find popcorn shrimp will all kinds of different breading or flavor profiles, but they are generally all fried and near bite-sized.

a parchment paper lined platter filled with gluten-free popcorn shrimp
easy popcorn shrimp being dipped into a simple, flavorful dipping sauce

Why You’ll Love This Popcorn Shrimp Recipe

  • Easy: This recipe uses simple pantry items and delicious, juicy shrimp (you can even use frozen shrimp as long as you give it time to thaw), so you’ll be able to whip this up with little notice! The frying step is very quick and an easy place to start for beginners.
  • Versatile: The seasonings are pretty basic, so you can easily swap these out for your favorite flavors! It’s simple to adjust these for spice lovers or picky eaters. It also works with gluten-free ingredients without much fuss!
  • Freezer-Friendly: The breaded shrimp can be frozen before or after cooking, perfect for meal prepping! It’s a great option for stocking the freezer for busy schedules or growing families.

Popcorn Shrimp Ingredients

Here’s a quick overview of what you’ll need for this crunchy appetizer. Find exact measurements in the printable recipe card at the bottom of the page.

  • Large Shrimp – Peeled, deveined, tails on. I used a bag with 24 shrimp per pound. While you can use shrimp without tails, we leave them on for two reasons: Shrimp with tails have more flavor, and the tails give you a little “handle” to hold for dipping!
  • Cooking Oil – This is for frying. Feel free to use vegatable oil, canola oil, avocado oil, even peanut oil if that’s what you prefer.
  • Flour, Salt, and Pepper – These will go into Bowl #1, providing the perfect surface for the crunchy breading to hold onto. We used gluten-free flour, but I believe this will work with nearly any flour. If you don’t have flour, cornstarch can work in a pinch, too.
  • Eggs and Chili Garlic Sauce – These two combine in Bowl #2 to create a flavorful binder to hold the breading onto the shrimp. I have not tried an egg substitute.
  • Panko Breadcrumbs, Sweetened & Shredded Coconut Flakes, Garlic Powder, Onion Powder, and Cayenne (optional) – You’ll mix these together in Bowl #3 for the crispy, crunchy breading! The sweet coconut complements the delicate flavor of the shrimp perfectly, but you could use unsweetened if you prefer. The cayenne added a light kick that we loved, but feel free to leave that out if you don’t like a little spice! We used gluten-free panko, but feel free to replace this with ground pork rinds if you don’t have access to a gluten-free breadcrumb.
  • Mayonnaise, Chili Garlic Sauce, and Sriracha – Stir these together for an easy dipping sauce with a bold flavor!
horizontal image showing crispy popcorn shrimp coated with panko and spices, tossed with lime wedges and served with a creamy sriracha sauce

How to Make Popcorn Shrimp

This is a quick and simple recipe; all you need is 3 shallow bowls, a large frying pan, a paper towel lined plate, and some tongs. Just follow this easy step-by-step guide.

3. Bread the shrimp

a large tail-on shrimp in a bowl with gluten-free flour, salt, and pepper
a flour-dipped shrimp placed in a bowl with beaten egg and sweet chili garlic sauce
a large shrimp coated in flour and egg mixtures, now rolling in a seasoned breadcrumb mixture

Work each piece of shrimp through the assembly line of bowls, gently rolling/pressing them individually in bowls 1, 2, and 3 in order. I used my hands (one as the “dry” hand, one as the “wet” hand), but feel free to use a fork or tongs if you don’t like the mess. After the shrimp go through the third bowl with the bread crumbs, set the breaded shrimp on a plate, baking sheet, or cutting board as you work on the rest.

4. Fry breaded shrimp

hot, bubbly oil ready for frying
tongs flipping a piece of fried popcorn shrimp in oil
fried popcorn shrimp on a paper towel lined plate

Add about a 1/2-inch of oil to a large skillet. Heat the oil over medium heat (between 325 and 350 degrees F) and fry for 2-3 minutes, turning halfway through. Once golden brown on both sides, remove from the oil and set on a paper towel-lined plate. Once all are fried and cooked through, serve immediately with the dipping sauce.

How to Serve Fried Popcorn Shrimp

These are amazing served piping hot and fresh with lemon or lime wedges on the side! Feel free to garnish with sesame seeds, chopped green onions, or fresh parsley/thyme/herbs with the dipping sauce in a separate bowl. To round this out as a meal, add fries (these green bean fries are a great healthy option), some simple coleslaw, or even brussels sprout fried rice to play up the Asian flavors!

Gluten Free Popcorn Shrimp Tips and Variations

  • Make sure the oil is the right temperature. If your oil is not hot enough, the breading will soak up the oil and become soggy instead of crisp. If your oil is too hot, the breading will burn before the shrimp is fully cooked through. I recommend using a meat thermometer or candy thermometer to ensure your oil is between 325 and 350 degrees F.
  • Switch up the seasonings. Consider using paprika instead of cayenne if you want a milder spice, or swap it all out for your favorite Cajun seasoning for another amazing flavor option! Ranch seasoning, your favorite BBQ rub, Old Bay, Italian seasoning, or even a simple all-purpose blend would work great.
  • Use a different sauce. The dipping sauce recipe included has a more Asian-inspired flavor that works so well with the light coconut flavor and slightly sweet shrimp. If you prefer, you could use tartar sauce, cocktail sauce, or your favorite dipping sauce. This lemon aioli would be fantastic (and great for picky eaters), too!
overhead shot showing a wooden board lined with parchment paper and topped with a pile of popcorn shrimp, citrus wedges, and a ramekin of creamy dipping sauce
closeup of crispy gluten-free breading on easy popcorn shrimp with limes and a mayo-chili dipping sauce

Storing Popcorn Shrimp

  • Cool before placing in an airtight container.
  • Store up to 3 days.
  • To freeze place cooked shrimp in a single layer, freeze, then transfer to a freezer bag.
  • Store in freezer up to 3 months.
  • To reheat air fry at 390 degrees F for 1-2 minutes. Oven 350 degrees for 5-10 minutes.

More gluten-free recipes:

closeup showing crunchy popcorn shrimp with lime wedges and a side of dipping sauce

Get the Recipe: Gluten Free Popcorn Shrimp

Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
Yield: 4 servings
Author: Annie Holmes
This easy popcorn shrimp recipe is SO crunchy and addictive! The gluten-free breading crisps up perfectly for the best watch party snack, holiday appetizer, or a fun family dinner.
5 from 1 rating
Print Leave a Review Pin Recipe

Ingredients
 

  • 1 pound large shrimp peeled and deveined with tails on, my bag was 24/pound
  • cooking oil, vegetable, canola, avocado, or peanut oil will work

Bowl 1

  • 1/4 cup flour, I used gluten-free
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Bowl 2

Bowl 3

  • 3/4 cup panko bread crumbs, I used gluten-free
  • 1 ½ cup sweetened shredded coconut flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon cayenne, if desired

Dipping Sauce

Equipment

Instructions
 

  • Add your dipping sauce ingredients to a small bowl and stir until well combined. Place in the fridge while you work on the shrimp.
  • You will need three separate bowls to bread the shrimp:
    Bowl 1: Combine the flour, salt, and pepper.
    Bowl 2: Combine the eggs and chili garlic sauce.
    Bowl 3: Combine the panko, coconut flakes, and spices.
  • Roll the shrimp in each bowl, using your fingers, a fork, or tongs to make this easy. Set the breaded shrimp on a baking sheet or cutting board as you work.
  • When ready to fry, add about ½ inch of oil to a large skillet. Heat the oil over medium heat (between 325 – 350 degrees F)  and fry for 2-3 minutes, turning halfway through, until golden brown on both sides.
  • Remove from the skillet and set on a paper towel-lined plate.
  • Serve the shrimp with lime wedges and the dipping sauce.

Notes

Nutrition value of dipping sauce on its own (1 serving = about 1 1/2 – 2 tablespoons):
Calories: 95, Total Fat: 10.3g, Cholesterol: 5.8mg, Sodium: 223.7mg, Total Carbohydrate: 1.8g, Dietary Fiber: 0g, Sugars: 0.2g, Protein: 0.2g
Calories below do not account for the oil that may be absorbed during the frying process. This number is highly dependent on the type, temperature, and the age of the oil.
Serving: 0.25 of shrimp and sauce, Calories: 486kcal, Carbohydrates: 40g, Protein: 28.6g, Fat: 25g, Cholesterol: 268mg, Sodium: 882.7mg, Fiber: 3.4g, Sugar: 11.4g
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